The rack is prepared from the front half of the Lamb middle, also known as Best End (of Neck). The first 7 bones of the rib section of loin is used, the chine bone is removed and the rack is trimmed. We normally prepare a larder trim, but a french trimmed rack is available upon request (the rib bones are trimmed back to the eye of the loin). We can also supply racks with the number of rib bones required. Best cooked very quickly in a hot oven. Can be cooked with a “crust” – breadcrumbs (with herbs and seasonings) are rubbed onto the fat of the rack and soak up the fat as it cooks leaving a crisp crust
The finest English Lamb producer
Rose Prince author & food journalist
Iconic Foods of the Decade – Dry Aged Beef from Thoroughly Wild Meat
No 1 Meat Suppliers for Christmas
Observer Food Monthly
Your meat was OUTSTANDING ! Everyone who ate it was bowled over. So thank you !
Debbie Major - Delicious Magazine
As ever, Andrew, you’re a winner all the way! That salmon-cut silverside from the Ruby Red beef is brilliant. And, superb value.
Just to say how delicious the ribs of beef were yesterday – It cooked very well, and I can’t remember when I last had such an enjoyable beef roast
We ate the Salt Marsh Lamb Chops tonight, OMG they are outstanding
Sensational, the depth of flavour and soft succulence of texture in the leg of Lamb we had from you for our roast yesterday. The only word for it. Sensational.
the best Rib of Beef we have ever eaten
The Johnson Family, Bath